Small Roast Birds | The French Chef Season 2 | Julia Child
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- เผยแพร่เมื่อ 22 ต.ค. 2022
- Julia Child shows you the elegant French way to roast and serve squab and small game birds.
About the French Chef:
Cooking legend and cultural icon Julia Child, along with her pioneering public television series from the 1960s, The French Chef, introduced French cuisine to American kitchens. In her signature passionate way, Julia forever changed the way we cook, eat and think about food.
About Julia Child on PBS:
Spark some culinary inspiration by revisiting Julia Child’s groundbreaking cooking series, including The French Chef, Baking with Julia, Julia Child: Cooking with Master Chefs and much more. These episodes are filled with classic French dishes, curious retro recipes, talented guest chefs, bloopers, and Julia’s signature wit and kitchen wisdom. Discover for yourself how this beloved cultural icon introduced Americans to French cuisine, and how her light-hearted approach to cooking forever changed how we prepare, eat and think about food. Bon appétit!
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Hahaha what a delightfully silly opener! ‘Got it!’
Julia loved to laugh and joke... Most every episode has some hilarious tidbit.... Even later, she did fun things, like wearing a fireman helmet and standing ready with a fire extinguisher when Jacque Pepin flamed something.... What a national treasure.
I love Julia's fun side :)
Can I just say how I adore the opening music? I could play it all day in my house and maybe I would always be in a cheery mood!
Certain & True!!
Hah, I may or may not have one or two versions downloaded and not uncommonly listened to.
That was the CUTEST intro!
I have never seen squab in the grocery store, much less eaten it, and haven't made Rock Cornish game hens in decades. I saw the frozen hens at Costco recently, and got rather nostalgic about them, so now I have a reason to revisit and refine a favorite of yesteryear. How fun!
Yes , this would be great on Cornish hens. I may try that myself.
Order some for 32$ Per squab!
@@oldmanfigs hit the street. It's a PIGEON.
2 days. 1 to thaw, and 1 to dry in the fridge. Oil the skin, season, and insert the flavors of your choice. I use a Lodge 8" skillet in a countertop electric oven. Or a Lodge camp oven outside.
DEFINITELY going to try this out on my many quail !!!
Great idea.
I just picked up some game hens and can't wait to make them this way!
What a great opening, haha
Just awesome! Thank you
Wow....this looks great.
Oh Cornish hens…. Oh leg of lamb…. Oh boiled ring of baloney on Saturday afternoons. Oh my mom’s cooking in my childhood. Memories!
Any episodes of "Dinner at Julia's"? The only series that made my mouth water over sweat breads...and I detest organ meats...except chicken gizzards (it's a texture thing.). Julia must have used her magic of food on me. 😉
Adorable intro
💚💚💚
Weird how a Portuguese wine gives a “very French” flavour, lol. My father is from Madeira, and he worked in catering all his working life. He’d have plenty to say about that comment🤗
"Where am I?"
Boston?
Can someone please tell me which one of these videos she teaches us how to whisk properly im desperate I can’t find it
How do I get this recipe in print online?
Dove season.
The birds tasting like bacon would be just fine by me.
you're soooo Tennessee.
What about sparrows
mmmMMMmmm
Reminiscent of the Ortolan which is a type of Bunting that was once a delicacy in France, specifically after they had fattened up on grain and were migrating in great numbers and caught in nets. They could be kept live and fattened up more by keeping them in the dark which stimulated their feeding response, until they were like little butterballs. Then they were drowned in brandy and allowed to marinate for a while to flavor them through. After plucking them they were pan sauteed whole and eaten whole...head, innards and all...
@@brt5273 very interesting , I think cooking Swan must have been quite an undertaking .
@@lightmarker3146 I understand that swans were sometimes left unplucked, had the skin separated from the carcass except for the head, then the skin was rolled up over the head while the bird was roasted, then rolled back down over the body with the feathers still intact and arranged to look like a live bird sitting on the platter. They did it with peacocks too but by all accounts they were not very good eating. Also, remember the nursery rhyme about four and twenty blackbirds baked in a pie! Poor birds had it bad when feast time rolled around 😂
@@brt5273 North Korea is birdless. Imagine never hearing a bird. When I was a child Fisher Price made a toy of tin and the Blackbirds Baked In A Pie tune played as the crank was implemented. Then the birds popped up. Your knowledge of bird preparation and historical information is grand!
@@brt5273Allegedly, sparrow was Jackie Kennedy's favorite dish. That and cigarettes kept her so thin.
Can you imagine if this was filmed today and she brought a gun (even a toy gun) onto TV..my god the pulling of hair and gnashing of teeth would be unbelievable!!!
People don't cook like this because no one knows how to eat the damn thing. Can you imagine being like 15 and invited over to your girlfriend's house for dinner being confronted with this? And if course you get offered first, so there's no way around it as you wonder if it qualifies as fried chicken or not, and if you're even allowed to eat that (!) with your hands as a guest. Terrible trauma :)
A gracious host will take the lead. A perfect host will go along with the guest, only correcting by example, not verbally.
Boy you couldn't get away with having a toy gun on a PBS show today! The anti second amendment people would have a fit!
Or the pesky OSHA people concerned that someone might lose an eye.
The original shows were on WGBH Boston . The PBS system was years later.
Or all the cross contamination. Julia is my favorite…and she’s a mess. ;-)
Actually I suspect it’s the knickers in a twist people about anything firearm related that I have set.
@@ttrickett Salmonella is a modern age problem where thousands of birds are processed simultaneously in the same scalding vats and all the birds presumably share salmonella bacteria on them. Back in the 1960s, the birds she used were likely raised locally on a small farm, and processed individually by hand. Perhaps even prepared by her local butcher. There was more concern at that time for contamination by pork products having trichinosis.
Who cares about the wine